Job Description

Job Overview

We are seeking a dynamic and passionate Kitchen Manager/Chef to lead culinary operations with energy and expertise at

Westboro Beach Club.

In this vital role, you will oversee all aspects of kitchen management, inventory, ordering, and new menu items. Must have ability to work weekends and holidays. Previous experience with Sysco/GFS and understanding par levels - passion for cooking and teaching, strong understanding of food safety and handling, food preparation, and service delivery, ensuring an exceptional dining experience for our guests. Your leadership will inspire your team to deliver high-quality dishes while maintaining strict standards of food safety, cleanliness, and efficiency. This position offers an exciting opportunity to showcase your culinary talents, manage diverse food services and drive operational excellence in a fast-paced hospitality environment.

Westboro Beach Club is open yearly from May to October.

Responsibilities

Lead and supervise kitchen staff, including chefs, cooks, and support personnel, fostering a positive team environment focused on collaboration and excellence. Oversee daily kitchen operations, including food preparation, cooking, plating, and presentation to ensure consistency and quality standards are met or exceeded. Manage inventory control by monitoring stock levels, ordering supplies, and minimizing waste through effective food management practices. Control food costs by enforcing recipe compliance, managing waste, and applying corrective actions when variances occur between theoretical and actual inventory Ensure compliance with all food safety regulations and sanitation standards to guarantee a safe environment for both staff and guests. Supervise shift management activities by scheduling staff efficiently to meet service demands during peak hours. Oversee kitchen equipment maintenance and cleanliness to uphold operational efficiency and safety standards. Monitor financial aspects such as cost control for ingredients and labor while maximizing profitability without compromising quality. Supervise the pass to ensure accuracy and presentation Ensure smooth kitchen operations and step in wherever support is needed Implement training programs for new hires and ongoing development initiatives for existing team members to enhance skills in food production, service techniques, and safety protocols. Work closely with GM and have a proactive approach to timelines and events

Skills

Extensive culinary experience with a strong background in fine dining cuisine and catering services. Proven supervising experience managing diverse kitchen teams in fast-paced environments. Familiarity with banquet operations, event catering, and large-scale food production processes. Strong leadership abilities with excellent team management skills that motivate staff to perform at their best. Proficiency in inventory management techniques including inventory control, ordering procedures, and waste reduction strategies. Deep understanding of food safety standards, sanitation practices, and proper food handling procedures. Experience in restaurant management, including shift scheduling, cost control, and operational oversight. Knowledge of the food industry trends related to hospitality services, such as serving techniques, bartending basics (if applicable), and hospitality standards. Ability to coordinate multiple responsibilities seamlessly while maintaining high energy levels and positive attitude.
Job Types: Full-time, Fixed term contract, Seasonal
Contract length: 6 months

Pay: $24.00-$26.00 per hour

Expected hours: 40 per week

Work Location: In person